A deliciously easy Peanut Butter Chocolate Cake. Two layers of soft, chocolate cake covered in creamy peanut butter frosting and topped with Reese’s Peanut Butter Cups.
Peanut butter for the win 💙
This gorgeous Peanut Butter Chocolate Cake consists of soft, cocoa-filled chocolate cakes, a generous slathering of creamy peanut butter buttercream and loads of Reese’s Peanut Butter Cups.
Altogether, it’s one over-the-top layer cake that’s dreamy, creamy and perfect for peanut butter lovers like you and me.
This cake needs to come with a warning. One that says the making of this cake may cause a dirty kitchen, including cocoa-covered benches and a butter-laden floor. BUT it is all worth it.
Layer cakes certainly do require more effort, but the results are extremely satisfying. And this pretty pb cake is sure to impress your family and friends.
This cake is a total showstopper.
Peanut butter and chocolate is an American favourite yes? I think it definitely deserves all the attention too. Whether it’s peanut butter brownies or peanut butter cookies, I can’t get enough PB in my life.
And this cake is my new peanut butter chocolate favourite. ❤️
When I was designing this cake, I wanted to make sure it had a lovely thick layer of peanut butter frosting running right through the middle. And that’s exactly what we have here 👇🏻
And I promise you, this pb frosting is completely mouthwatering. Honestly, I could take a bowl of it and a spoon and simply go to town. It’s seriously buttery and smooth – it practically melts-in-your-mouth.
I just adore the look of crumb coated cakes, so I purposely left it with the layers shining through. To achieve this look, you just need a cake scraper. Do you have one?
The only way to make this cake ever better, was to finish it with a bundle of Reese’s Peanut Butter Cups. In fact, if I’m honest, this whole cake tastes like one giant peanut butter cup.
And I am SO ok with that.
If you’re looking for a gorgeous layer cake for your next birthday or celebration, this is YOUR cake.
Two layers of chocolate cake covered in peanut butter frosting.
- 280 grams (2 cups) plain flour
- 80 grams (1 cup) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 300 grams (1 and 1/2 cups) caster sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) hot water
Peanut butter frosting
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 250 grams (1 cup) smooth peanut butter
- 435 grams (3 and 1/2 cups) icing or powdered sugar
- 3 tablespoons milk
- 150 grams (1 cup) Reese’s Peanut Butter Cups, chopped in half
- Chocolate cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.
- In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
- In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water and set aside.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
- Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- Peanut butter frosting
In a large mixing bowl, use an electric mixer to beat the butter and peanut butter on a medium speed until creamy and smooth. Sift in half the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture.
- Add the rest of the icing sugar and continue to beat until creamy. Add a tablespoon of milk as needed. You want a thick and creamy frosting. If it’s too thick, add a touch more milk.
- Trim the tops of your cakes using a serrated knife, so they are nice and flat. Cover the first cake layer with a generous amount of frosting on top and spread it out, going right to the edges.
- Place the remaining chocolate cake layer upside down on top. Then gently frost the sides and top of the cake using a spatula. Use a cake scraper to gently remove extra frosting from the sides. Top with Peanut Butter Cups.
This recipe was first published on Sweetest Menu in July 2015.